Take two tablespoons of flour out of the 1/4 cup and set the rest of the all-purpose flour aside for later.

Cut your beef into soup-sized chunks, and sprinkle with pepper to taste. Dredge your chunks through the two tablespoons of flour, then bung 'em into a frying pan with the olive oil and put a nice little sear on them.

While the meat is searing, chop your green onions nicely, and cut your carrots into two-inch lengths, split in half.

When the meat is done to your taste, scoop it into a slow-cooker. Pour in the French Onion soup, the mushrooms (juice and all), the wine, the beef broth, the onions and carrots, garlic and then dose it with about a teaspoon or so of the goodie in the spice weasel.

Set the slow-cooker on 'High' for four hours.

About fifteen or twenty minutes before the time is up, stir the remainder of your flour into the 1/4 cup of water, then stir it into the soup. Leave the cooker uncovered and allow the cooking time to expire.

Preheat the oven to 375°F. Brush one 9 x 5 x 3-inch loaf pan with some of the butter.

In a bowl, combine the flour, baking powder, sugar, and salt. Add the beer and 2 tablespoons of the remaining melted butter, stirring just until combined. (The batter will be somewhat lumpy.)

Pour the batter into the prepared loaf pan and drizzle with the remaining 2 tablespoons of melted butter. Bake until a skewer inserted into the center comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool slightly, then remove bread from pan and invert onto the rack to cool until warm. Serve warm or at room temperature.

A quick and easy(er) version of this is to take any cut of beef, cut into chunks and chuck into the slow cooker. Add a can of mushroom soup, a can of whole mushrooms and set on slow cook for 6 hours. Thicken with corn starch and water. Serve over rice. This recipe will turn the toughest hunk of meat into tender pieces you can cut with a fork.

First time I made this, I used bear meat. I didn't expect my wife, a tiny city girl, to even try it. She cleaned up most of the pot!

Sounds quite yummy, tho I will have to try it using fresh white or crimini mushrooms. Can't stand the texture of mushrooms that have been canned or bottled. My dad used to say I could pick out mushroom powder from a dish and I amazed the heck out of my GS camp counselor when I picked out all the mushroom slivers from a dish we made with rice and canned cream of mushroom soup :D

I can now say with experience that the McCormick spice weasels are rather superior to the Spice Islands one. I was making pork medallions a few days ago and attempted to weasel SI's rosemary and basil onto them.I ended up taking the ice pick to the weasel. Snarl.LawMom